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Long time lurker, first-time poster. If you open this thread, you likely know what a Hasty-Bake is and how well they're regarded.

Crate and Barrel is running a summer clearance sale on the Legacy for $599. Anyone longing for this grill likely knows it's a grand everywhere else.

They also have the cover for $100. A store in Alpharetta had one of each in stock.

After lusting after it for a few years, that price drop compelled me to buy. Set it up last night and made some really delicious hamburgers over a bed of Kingsford and applewood. I've never tasted a burger like that, and look forward to a few decades with this thing.

Couldn't say that for my Costco-procured Traeger, which began to rust just 6 months into ownership, and never got hot enough for a proper sear or bake. Not to bash on the Traeger, it just isn't wasn't for me, and YMMV!

For a general home use cooker, the Hasty-Bake is as good as it gets. You can sear, cook/bake, and smoke; all on the same cook with easy on-the-fly adjustments. I lusted after one for more than 10 years, moved to Tulsa and after driving by the manufacturing plant every day for a year, could no longer control my urge to own one.

The cooker is made in Tulsa, OK. The company sales rep (and cooking class instructor) of 13 years left the company opened a BBQ restaurant with a partner. They cook all food exclusively on a bunch of Hasty-Bake cookers. Burn Co. (I question the wisdom of the name, but cannot question the product). Opens around 10:30 am, line all the way out the door by 11:00 am, usually sold out of food for the day by shortly after 12:00. Without question the best BBQ in town. All fresh - no food carried over from previous day.

I'm sure others can weigh in with more usage on it than my one night, but it can plainly cook low and slow for three or so hours before you need to refuel, filling the firebox as instructed. There are others who are doing a Minion-style fuse-burn, loading up the firebox with a fire brick baffle and getting ten hours.

I do love my UDS and it's set it and forget it mentality, but I could not believe the hamburger I ate last night. There's something about hot smoke, convecting without vents on top, that gave it a very different and delicious flavor. Can't wait to try ribs or brisket on it.

HB recommends lump. I however have always had great success with briquettes, and that's what I used last night. I don't imagine I'll use lump much - not when the warehouse clubs are doing 40 lbs for $18.

I oversmoked the veggies with three chunks of apple wood thrown in, and about 45 minutes on 250-300. Never over-smoked anything before, so I think the thing can be a smoking fiend.

I have a Hasty Bake Gourmet along with a whole arsenal of other cookers. I would suggest you do your research closely before purchasing. It is a great chicken and steak cooker. It is not a smoker/slow cooker. It really likes to run about 350. Sadly, I hardly use it anymore. It is a very old design with a completely goofy grease removal mechanism that doesn't work.
Don't even think about a slow cook on this....
Sorry for bagging on this. Just my $.02 worth. They really need to update the design to be competitive.

I'm sure others can weigh in with more usage on it than my one night, but it can plainly cook low and slow for three or so hours before you need to refuel, filling the firebox as instructed. There are others who are doing a Minion-style fuse-burn, loading up the firebox with a fire brick baffle and getting ten hours.

I do love my UDS and it's set it and forget it mentality, but I could not believe the hamburger I ate last night. There's something about hot smoke, convecting without vents on top, that gave it a very different and delicious flavor. Can't wait to try ribs or brisket on it.

My cheap Master Forge bullet type smoker came with no vent on top--it would have vented where the dome would have connected, poorly, to the smoker body, if I'd left that part as it was. This makes me wonder if I should have given it a try that way first, before putting an oven rope on it and drilling holes in the top.

I own a Gourmet and think it is a great grill. My Weber OTP & 18" OTG went pretty much unused after getting it and I ultimately sold the kettles.

Under the logo it reads "Grill, Bake, or Smoke" and IMO that's how those functions rank on it. Depending on what else you cook on, your assessment could vary. If you cook on a UDS, WSM, insulated cabinet smoker, pellet pooper, or kamado and love long cooks with no reloading of charcoal & getting some sleep on overnight cooks, you probably won't care for reloading every 3-4 hours. If you're used to tending a stick burner you'll probably like that you can go 3-4 hours without reloading. As a BGE, UDS, and WSM owner, I found a 6-7 hour smoke (with reloading) on my Hasty Bake to be my limit and likely won't repeat it as long as I have the other cookers.

HB recommends lump. I however have always had great success with briquettes, and that's what I used last night. I don't imagine I'll use lump much - not when the warehouse clubs are doing 40 lbs for $18.

I oversmoked the veggies with three chunks of apple wood thrown in, and about 45 minutes on 250-300. Never over-smoked anything before, so I think the thing can be a smoking fiend.

It's not the wood that "over smoked" it. You are tasting the blue bag. Try all natural briqs or lump.